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Slow Cooked Cabbage Rolls

Featured in Delicious Main Dish Recipes for Every Occasion.

Tender cabbage leaves are wrapped around a seasoned pork and rice mix, simmered gently in tomato sauce for a cozy Romanian dish. Easy preparation in a slow cooker!
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Updated on Wed, 16 Apr 2025 10:54:52 GMT
Close-up of stuffed cabbage rolls with tomato sauce, garnished with parsley in a black pot. Pin it
Close-up of stuffed cabbage rolls with tomato sauce, garnished with parsley in a black pot. | chefmelt.com

Slow Cooker Stuffed Cabbage combines juicy ground pork, fluffy rice, and fresh herbs tucked inside tangy pickled cabbage leaves. These bundles cook gently in tomato sauce until they're melt-in-your-mouth tender. This Romanian classic needs just a bit of prep work before your slow cooker takes over, giving you a cozy, filling dinner that's perfect for gatherings or family meals.

What Makes These Romanian Stuffed Leaves Special

The magic behind these Romanian stuffed leaves comes from the pickled cabbage wrapping, which adds a zingy flavor you won't find in other versions. They're also packed with smoky goodness from bacon or sausage chunks scattered throughout the cooking liquid. This mix of old-country methods and bold tastes creates a dish that's both homey and impressive enough for company.

Must-Have Components

  • Pickled Cabbage: 1 big head with leaves pulled apart.
  • Pork Mince: 2 pounds, slightly fatty works best.
  • Rice: 1 cup, washed but not cooked.
  • Onions: 2 big ones, chopped small.
  • Garlic: 4 cloves, finely chopped.
  • Bacon: 1/2 pound, cut into chunks.
  • Dill and Thyme: 2 tablespoons each, freshly chopped.
  • Pepper: 1 teaspoon of black pepper.
  • Tomato Juice: 4 cups worth.
  • Bay Leaves: 2-3 for extra flavor.

Getting Your Cabbage Ready

Rinse It Well
Drop your pickled cabbage leaves in cold water for about 20 minutes to wash away extra salt. Switch the water once if they're super salty.
Trim And Cut
Dry the leaves and cut out the tough middle parts. If you've got really big leaves (over 7 inches), slice them in half to make two wrappable pieces.
Group By Size
Put the big leaves aside for wrapping and chop the smaller bits for the bottom layer. You want each wrapping leaf to be around 5-6 inches wide.
Last Touches
Stack your ready leaves on a kitchen towel. If they seem too crunchy, dunk them in hot water for a minute to soften up. Keep any torn pieces to line the slow cooker.

Making Your Stuffed Cabbage Packets

Take a leaf and lay it flat on your work surface. Drop about 2 tablespoons of meat mix right in the middle. Fold in both sides, then start rolling from one end, making sure the edges stay tucked in. Keep going until all your mixture is used up and you've got a batch of tight little packages ready for cooking.

A plate of stuffed cabbage rolls topped with tomato sauce and a dollop of sour cream, garnished with parsley. Pin it
A plate of stuffed cabbage rolls topped with tomato sauce and a dollop of sour cream, garnished with parsley. | chefmelt.com

Setting Up Your Slow Cooker

Start by scattering leftover chopped cabbage across the bottom of your slow cooker. Pack your cabbage rolls tightly next to each other on top. Scatter pieces of smoky bacon throughout, then pour in enough tomato juice to completely cover everything. Set your slow cooker to low for 8 hours or high for 4 hours and let it work its magic until everything's perfectly tender.

Enjoying Your Meal

Gently lift out your soft cabbage rolls when they're done cooking. They go great with creamy polenta or some crusty bread on the side. Want to eat them the traditional way? Add a spoonful of sour cream on top. You can keep any extras in your fridge for up to 3 days or tuck them in the freezer for 3 months - they'll still taste amazing when warmed up again.

Frequently Asked Questions

→ What if sour cabbage isn't available?

Fresh cabbage works too! Soften the leaves either by blanching them in hot water for a few minutes or freezing and thawing them. European stores often have sour cabbage if you're looking for it.

→ Why worry about using too much salt?

Sour cabbage already has a salty punch. Go easy on adding extra salt to the filling. Give it a taste first so you don't overdo it.

→ Can I switch up the type of rice?

Stick with long-grain varieties like basmati or jasmine. They hold their shape through the slow cooking and won’t get too soft.

→ What pairs well alongside cabbage rolls?

Polenta or mashed potatoes are traditional extras. Add a dollop of sour cream and spoon over the flavorful tomato sauce for a complete bite.

→ Is a crockpot necessary for these cabbage rolls?

No crockpot? No problem! Cook them on the stovetop using a big pot or bake them in a covered dish in the oven on low heat.

Conclusion

This dish celebrates the Romanian tradition of stuffing sour cabbage leaves.

With seasoned ground pork, rice, and fragrant herbs, the rolls are cooked slowly in a rich tomato base inside a slow cooker. This patient process blends the flavors beautifully, offering a satisfying and comforting meal that brings a touch of Romanian heritage to your table.

Slow Cooked Cabbage Rolls

Romanian sarmale made with tender cabbage leaves filled with pork and rice, slowly simmered in a rich tomato sauce.

Prep Time
30 Minutes
Cook Time
480 Minutes
Total Time
510 Minutes

Category: Main Dish Recipes

Difficulty: Difficult

Cuisine: Romanian

Yield: 30 Servings (30 cabbage rolls)

Dietary: Low-Carb, Gluten-Free, Dairy-Free

Ingredients

01 4 cups of tomato juice.
02 Salt and pepper as needed.
03 8 ounces of bacon or similar smoked meat.
04 1/4 cup chopped fresh dill.
05 1 large onion, diced or grated.
06 1/2 cup raw long-grain rice.
07 2 tablespoons freshly chopped parsley.
08 2 pounds of sour cabbage leaves.
09 2 pounds of ground pork.

Instructions

Step 01

Put the sour cabbage leaves in a big bowl, then add plenty of cold water. Let them sit for a few minutes to make them less salty. Drain. If leaves are too large and you prefer smaller rolls, cut them down to size.

Step 02

Combine the pork, rice, onion, dill, parsley, salt, and pepper in a large bowl. Blend them thoroughly using your hands. Go light on the salt since the cabbage is salty enough.

Step 03

Take a small bit of the meat mixture—around two tablespoons—and place it on a cabbage leaf. Roll it neatly, folding the ends in so nothing falls out. Do this with all the cabbage and meat.

Step 04

If you have leftover cabbage, chop it up and put it at the bottom of the crockpot. Lay all the cabbage rolls on top. Want extra flavor? Now’s the time to add the smoked meat on top of the rolls.

Step 05

Pour all the tomato juice over the cabbage rolls. Then close the crockpot with a lid.

Step 06

Set the crockpot to low heat for eight hours or high heat for four hours. Serve the rolls with mashed potatoes or polenta. A bit of sour cream on top adds a nice touch.

Notes

  1. Switch sour cabbage for fresh if you blanch it or freeze it first.
  2. Don’t overdo the salt—sour cabbage already has plenty.
  3. You can replace tomato juice with watered-down tomato sauce or crushed tomatoes.

Tools You'll Need

  • A big six-quart slow cooker.
  • A large bowl for mixing.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 136
  • Total Fat: 9 g
  • Total Carbohydrate: 6 g
  • Protein: 7 g